I’ve had a long-term love affair with condiments, starting with mayonnaise as a child. I can eat it on almost anything and in copius amounts. To me, a great condiment should compliment a meat, vegetable or bread without overpowering it, making the overall dish much more interesting.
Savory jams (as opposed to sweet, fruit-based jams) are unique accompaniments to many dishes. Try the Vidalia onion jam with grilled chicken, a BLT with tomato jam, or the vanilla shallot jam with coffee-crusted, pan seared steak or lamb chops.
These recipes require no pectin or other gelling agents, so they are quick and easy to make. They will stay fresh for up to a week in the refrigerator in a tightly sealed container.
This article appears in Aug 5-11, 2010.